Provençal Venison Meatballs with Greek-Style Cheese
over ginger couscous with vegetables & parsley
This recipe uses wholewheat couscous that's full of fiber, for a dish that's both delicious and nutritious!
Tags:
Calorie Smart
•MICROWAVE PREP
•High Protein
Allergens:
Gluten
•Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
6 piece
Provençal venison meatballs
(Contains: Gluten, Tarwe)
75 g
Wholewheat couscous
(Contains: Tarwe May be present: Soja, Lupine, Mosterd)
5 g
Ginger paste
½ piece
Garlic
200 g
Italian vegetable mix
½
Tomato paste
½ sachet(s)
African-inspired spice mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ teaspoon
Sugar
½ tablespoon
Sunflower oil
75 milliliters
Water for the sauce
¼ piece
Low sodium beef stock cube
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2789 kJ
Calories667 kcal
Fat19.6 g
Saturated Fat6.5 g
Carbohydrate79.3 g
Sugar18 g
Dietary Fiber16.3 g
Protein37.2 g
Salt2.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Casserole
•heat resisting bowl
Cooking Steps
1
- Prepare the stock in a pot or saucepan.
- Add the couscous and the ginger paste, then mix well. Cover with the lid and allow to stand for 8 minutes.
- Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.
2
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the vegetable mix with the garlic for 4 - 6 minutes.
- Add the African-inspired spices, tomato paste and sugar, then pour in the water and crumble in the stock cube (see pantry for amounts).
- Allow to simmer until serving, seasoning to taste with salt and pepper.
3
- Remove the meatballs from the packaging and transfer to a microwave-safe bowl.
- Microwave on 700W for around 90 seconds.
- Allow to cool for 1 minute before serving.
- Meanwhile, finely chop the parsley.
4
- Serve the couscous in bowls and top with the vegetables.
- Top with the meatballs and crumble over the Greek-style cheese.
- Garnish with the parsley to finish.
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